We had some gorgonzola left over from our mac n cheese and I decided to try out another Cooking Light recipe. This was a very fast meal to whip up and tasted SO great. We were a little short on the gorgonzola so we topped it with a bit of fresh grated parmesean (if you are still using the canned Kraft stuff it’s time to make the switch, a block of fresh parm isn’t that expensive and it lasts a LONG time, tastes way better too!) This made just enough for dinner for each of us and leftovers for lunch the next day. You could also add more veggies or some grilled chicken to this pasta to make it a more hearty meal. As is, it’s meatless but still quite filling!
Linguine and Spinach with Gorgonzola Sauce (original recipe from Cooking Light)
1 (9-ounce) package fresh linguine
1 tablespoon butter
1 tablespoon all-purpose flour
1 (12-ounce) can evaporated low-fat milk (I used evaporated 2%)
3/4 cup (3 ounces) crumbled Gorgonzola cheese (or more or less per your preference)
3/4 teaspoon salt
1/4 teaspoon black pepper
1 (6-ounce) bag fresh baby spinach (about 6 cups)
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, melt butter in a medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add the milk, stirring constantly with a whisk. Increase heat to medium-high; bring to a boil, stirring constantly. Reduce heat; simmer 3 minutes or until sauce thickens slightly, stirring frequently. Remove from heat, and stir in cheese, salt, and pepper. Combine the sauce, pasta, and spinach (I recommend you tear the leaves into smaller pieces so they wilt better), tossing gently to coat.